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Remove the skin from the meat and pull towards the knuckle. Use a knife and the kitchen hammer also known as a meat tenderizer to break the bone. It breaks very easily. Save the skins.
Remove the meat from the bone and cut the meat in smaller pieces fora meat grinder. Save the bones for chicken broth.
Grind the meat with carrots, onion and garlic.
Add spices, egg and parsley and mix well.
Stuff the skins tightly. No worries, nothing will run out or explode. Don’tneed to secure with toothpicks or anything else.
Place stuffed chicken legs on the baking sheet and pat dry with paper towels very well. That way you will get crispy skin.
Drizzle some olive oil, sprinkle some lemon pepper and the secret of the gorgeous caramelized skin – honey.
Sprinkle generous amount of caraway seeds and roast in to 350 F preheated oven for 45-55 min.